Hot Smoked Striped Bass with Mustard Vinaigrette

1. 1

   Rub bass with rub.

2. 2

   Bring meat smoker up to 450F (230C).

3. 3

   Place in individual hot smoker, add wood chips, place on fire and cook for 12 minutes.

4. 4

   In a bowl add Dijon, vinegar, garlic and lime zest, and puree.

5. 5

   With motor still running add oil slowly until emulsified.

6. 6

   Season to taste with salt and pepper.

7. 7

   Spread Arugula on platter, place fish on top and drizzle with dressing, dazzle with tomato.

* Per serving · 4 servings · Values may vary.

No additional tips available.